This recipe for Pecan-Stuffed Chicken Breasts was submitted by Mrs. Earl F. Bakke, Lewes, DE.

Pecan-Stuffed Chicken Breasts

6 tablespoons butter or margarine - divided use
1 large celery stalk, chopped
1 small onion, minced
Salt
Pepper
2 cups crumbled toast (about 4 slices white bread)
1 (3-ounce) can pecans (1 cup), coarsely chopped
2 teaspoons parsley flakes
4 whole small chicken breasts, boned and skinned
2 tablespoons lemon juice
Lettuce leaves for garnish

1. About 1 1/4 hours before serving: In 10-inch skillet over medium-high heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook celery, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper until vegetables are tender. Stir in crumbled toast, chopped pecans, parsley flakes and 1/4 cup water; remove skillet from heat.
2. Preheat oven to 400°F (205°C). Place each chicken breast on center of 12-inch square of double-thickness foil. Brush both sides of breasts with lemon juice, then with 2 tablespoons melted butter or margarine. Sprinkle breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spoon 1/4 of pecan-stuffing mixture into center of each chicken breast. Bring foil up around breasts and close tightly.
3. Place bundles in jelly roll pan for easier handling; bake 20 minutes. Open bundles, being careful to avoid steam. Brush chicken with drippings in foil and bake, uncovered, 20 minutes longer or until chicken is fork tender.
4. To serve, line platter with lettuce leaves; arrange stuffed chicken breasts on leaves.

Makes 4 servings

Recipe provided courtesy of the National Chicken Council. Used with permission.